Benefits of Chocolate

Chocolate Day is July 7th. Did you know that certain kinds of chocolate are actually HEALTH FOOD? It’s true! Studies have shown that unsweetened cocoa and dark chocolate (70 % or greater) are full of beneficial antioxidants and flavonoids! This reduces the risk of heart disease and some types of cancers and even has been known to aid in decreasing blood pressure!

Medline Plus defines antioxidants as:

“… substances that may protect your cells against the effects of free radicals. Free radicals are molecules produced when your body breaks down food, or by environmental exposures like tobacco smoke and radiation. Free radicals can damage cells, and may play a role in heart disease, cancer and other diseases."

Some interesting facts to note:

HOLD THE MILK! Milk actually negates the positive effects of chocolate. So milk chocolate or having milk with the chocolate actually cancels out the good done.

THE DARKER THE BETTER! White chocolate is not truly chocolate and does not qualify as a beneficial food. Many chocolate companies have taken to labeling the percentage of chocolate on their packaging.

GIVE IT A SECOND CHANCE! I did not like dark chocolate when I was younger, but I have developed a taste for it. It is a proven fact that the less junk foods we eat the more our taste buds “heal”. You can learn to like new things!

THERE IS A TRADE-OFF! Since chocolate is higher in calories, it is important to remember that less calories should be consumed to compensate for the dark chocolate you consume.

EVERYTHING IN MODERATION! An average of 1 ounce of dark chocolate per day is the ideal amount.

SIMPLY CHOCOLATE! No fancy flavors are necessary, although they are yummy! (My favorite is Lindt Intense Orange!) But it is fun to try a dark chocolate recipe once in awhile.

While not entirely “healthy” This Chocolate Cake Recipe is a step in the RIGHT direction for special occasions!
[External link]cacaoweb.net

Yield: 12 servings

Ingredients
1+¼ cup (170 g) all-purpose flour
2 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
2 pinches salt
1 cup (200 g) sugar
1 tablespoon vanilla essence
½ cup (1.2 dl) milk or water
½ cup (1.2 dl) vegetable oil (flavorless)
2 eggs

Ingredients for frosting
2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)

Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2. Grease a 9 inch (23 cm) cake tin.
3. Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
4. Add milk/water, vegetable oil and eggs.
5. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.
6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
7. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).

Frosting
1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens, if needed in the fridge.
3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
4. This cake should have room temperature when served.

I’m off to do some more “research”… Let me know if you do a little “research” of your own!